Jurnal Ilmu Pertanian Indonesia
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Mikrostruktur dan Karakteristik Permukaan Kayu Pinus Scots (Pinus sylvestris L.) Termodifikasi Gliserol dan Asam Sitrat
Full text linkScots pine (Pinus sylvestris L.) wood is one of the most popular timber export products. However, its low durability can reduce the potential and utilization of the wood. Chemical modification is one of the solutions to overcome this drawback. Chemical modification using non-biocide materials such as glycerol and citric acid was carried out to improve the inferior properties of wood. The study aimed to observe the microstructure and evaluate the surface characteristics of glycerol and citric acid-modified scots pine wood. Scots pine wood was modified using glycerol and citric acid with weight percent gain (WPG) values of 20% and 46%. Surface characteristics were measured, including surface roughness, surface free energy (SFE), wettability, and bonding quality. The results show that chemical modification using glycerol and citric acid resulted in the structure of the pine wood being more filled and denser. The modification could also reduce the roughness of the wood surface, resulting in decreased SFE value, increased contact angle, and decreased wettability on the wood surface. It might cause a decrease in the bonding quality because the wood did not have the strength to mechanically lock with the paint. Glycerol and citric acid modified-scots pine wood can be considered for exterior application.
Keywords: citric acid, glycerol, microstructure, scots pine, surface characteristic
Karakteristik Sate Padang dalam Kemasan dengan Suhu dan Waktu Simpan Berbeda
Full text linkPadang satay is a typical West Sumatran food that is part of Indonesia\u27s traditional heritage. The experiment was carried out to overcome the problem of decreasing the quality of padang satay products. The vacuum and sterilization method utilized retort pouch packaging, which was anticipated to preserve product quality for up to 21 days during storage at both room and cold temperatures. This study aims to assess the effectiveness of retort pouch packaging in maintaining the quality of satay products by examining their physical, chemical, and microbiological properties after being packaged in retort pouches and stored for 21 days. The research employed a completely randomized design with a factorial arrangement of 2 factors and 4 replications.. Replications were taken for each temperature and storage time. The results showed a significant interaction between cold temperature treatment and storage for up to 21 days, maintaining pH values, water activity, and microbiological quality. Furthermore, the interaction between room temperature and cold temperature treatment could not significantly affect antioxidant activity and MDA levels (p<0.05). In conclusion, padang satay packaging using retort pouch could improve and maintain physicochemical quality in pH, water activity, and microbiology. However, it could not increase antioxidant activity or reduce the MDA level of the product.
Keywords: packaging, retort pouch, satay padang, temperature storag
Plant Breeding Techniques in Tissue Culture to Improve the Quality of Orchids
Full text linkConventional orchid cultivation is thought to be ineffective and time-consuming. Simple tissue culture procedures are insufficient to increase orchid quality. The need for ongoing development can be met by integrating different plant breeding strategies in orchid tissue culture, such as induction mutation, elicitor addition, and genetic transformation. The purpose of this article was to report on current improvements in the use of plant breeding techniques to orchid tissue culture to increase orchid quality. This article referenced significant scientific publications. Orchid tissue culture using mutation induction is used to develop improved variations. Giving elicitors can cause orchid plants to conserve themselves and become more resistant to diseases. The required transgene can be introduced into the genome of cultivated orchids via Agrobacterium. These advancements have the potential to revolutionize orchid cultivation.
Keywords: biotechnology, orchid, tissue cultur
Kutu Sisik pada Tanaman Apel di Kecamatan Bumiaji, Kota Batu
Full text linkScale lice have attacked apple fields in 8 villages in Bumiaji District, Batu City, namely Giripurno, Tulungrejo, Pandanrejo, Sumbergondo, Bulukerto, Punten, Gunungsari, and Bumiaji villages since 2005. Knowledge of the biological aspects of this pest can be done using sticky bands. This is aimed at controlling pests. Determination of sample plants was carried out systematically as many as 18 sample plants on manalagi apple (Malus sylvestris). The sample plants were apple plants that were attacked by scale lice. The type of adhesive treatment was adjusted to the variation of position (east, west, central) and research height (1m and 1.5m). The results obtained were that the pest found was Diaspidiotus perniciosus and the natural enemy found was Encarsia strenua. The part that has the most attacks is the stem/twig. The eastern branch with a height of 1.5 m has a higher even distribution of scale lice than the other parts. The highest dominance index (C) of scale lice of 0.29 was obtained by the middle-adhesive treatment of height 1m or rootstock. The pattern of population distribution based on sticky bands is random and tends to be individualistic.
Keywords: apple plant, diaspididae, scale lic
Kinerja Usaha Pelayanan Jasa Alsintan (UPJA) Berdasarkan Balanced Scorecard di Provinsi Yogyakarta
Full text link This study aims to evaluate the performance of the Alsintan Service Business (UPJA) in the Beginner class, Developing class, and Professional class. The research was conducted using survey techniques and analyzed descriptively and qualitatively using a balanced scorecard (BSC) approach. UPJA samples were determined purposively, namely UPJA that represents each class: UPJA Sumber Makmur as UPJA Professional class, UPJA OJHA as UPJA Beginner class in Sleman Regency, and UPJA Tirtosari as UPJA Developing class in Gunungkidul Regency. Respondents were UPJA managers and employees. The results showed that, based on the financial perspective, the performance of the UPJA Beginner class and UPJA Developing class was fairly good, while the UPJA Professional class was good. Based on the customer\u27s perspective, UPJA\u27s performance in all classes falls into the good category. Based on the perspective of internal business processes, the performance of the three UPJA classes has innovated the development of service business services and has carried out service business operations in the medium category. Based on the perspective of learning and growth, the performance of all UPJA classes already provides satisfactory facilities for their employees. However, the UPJA Beginner class and Developing class need to improve the ability of its operators through training.
Keywords: agricultural machine tools service business, balanced scorecard, performance analysis, UPJ
Interaksi Nisbah Daun: Buah dan Pupuk Daun pada Kualitas Buah Abiu (Pouteria caimito Radlk.)
Full text linkAbiu (Pouteria caimito Radlk.) is a plant of Sapotaceae family that can be consumed fresh, processed, or as a medical product. The fruit and leaves of this plant contain bioactive compounds. This research aims to inform the interaction between leaf:fruit ratio treatment and foliar fertilizer on the quality of the abiu fruit. The study was conducted at Kebun Balungbang Jaya, Dramaga, Bogor, West Java Province, from July 2022 to November 2022. The experiment used a factorial split plot design. The main plot was a leaf:fruit ratio treatment (N1, 45 leaves:1 fruit, and N2, 30 leaves:1 fruit) on each tertiary branch, and the tiller plot was foliar fertilizer (P1: 1 g L-1, P2: 2 g L-1, and P3: 3 g L-1), which consisted of 3 replications. The results showed that treatment of the leaf-fruit ratio and foliar fertilizer did not affect the quality of the abiu fruit. The interaction between leaf:fruit ratio and foliar fertilizer had a significant effect on ATT, as indicated by the lowest acidity value in the leaf:fruit ratio treatment of 45:1 and a fertilizer concentration of 1 g L-1 with a value of 0.12% but has no significant effect on the external and internal quality of other fruits.
Keywords: Bioactive compounds, sapotaceae, tertiary branch, titratable acidit
Pengaruh Pupuk Kotoran Sapi dan Plant Growth Promoting Rhizobacteria pada Produksi Tanaman Buncis
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The productivity of common beans has fluctuated in the last 5 years. The decrease and increase in productivity occur due to decreased soil quality due to a lack of organic matter. Plant productivity with excessive use of inorganic fertilizers can reduce soil fertility. The solution to restoring microbial activity and soil fertility levels can be taken through a nature farming approach, namely by utilizing organic fertilizers derived from cow manure and additional plant growth-promoting rhizobacteria (PGPR) biological fertilizers. This research was conducted at a production site on Jalan Tidar, Jember, East Java, from January to March 2023. The design used was factorial RAK with 3 repetitions. The first factor was the dose of cow manure, which consists of 4 levels, namely 0, 10, 15, and 20 tons/ha. The second factor was the concentration of PGPR, which consists of 4 levels: 0, 10, 15, and 20 mL/L. The results do not show any interaction between cow manure and PGPR on all parameters. Cow manure has a noticeable effect on growth parameters and quantity. The best dose of cow manure and the highest protein content value was 20 tons/ha. The concentration of PGPR had only a noticeable effect on plant height and number of leaves. PGPR concentrations of 15 mL/L and 20 mL/L both give the best results and produce the highest antioxidant activity value at 15 mL/L.
Keywords: Antioxidant activity, common bean, cow manure, pgpr, protei
Penggunaan Metode Quantitative Polymerase Chain Reaction (qPCR) untuk Deteksi Fragmen DNA Babi pada Produk Olahan Daging
Full text linkUsing food ingredients and/or processed food products contaminated with pork, whether unintentionally or intentionally, has become a growing concern and issue. This condition encourages the development of an accurate method for specifically detecting the presence or absence of pork contamination. The research was carried out on two different samples: (1) fresh pork to provide an in-house positive control and (2) samples of pork-based processed meat products (floss, meatballs, corned beef, and sausages), tested using DNA markers. The use of samples originating from processed pork food is to determine the effect of the processing process on DNA fragments and the robustness of the extraction method for the detection process used. The research aimed to detect pork DNA fragments using the quantitative polymerase chain reaction (qPCR) method. The study stages were extracting fresh pork and processed products using an RNA extraction kit, DNA extraction kit, and salt extraction, as well as measuring the purity and concentration of DNA/RNA using a spectrophotometer. The RNA extract was converted into complementary DNA (cDNA), and the DNA extract was analyzed using qPCR with specific primers for pork DNA (Sus scrofa). The results showed that the concentration of RNA and DNA extracts was 71.1–296.025 ng/uL and of various purity. All processed meat product samples and in-house positive controls were amplified in the Ct range of 23–28 ng/uL. In this case, the meat processing had no effect on the DNA of the processed meat products analyzed, so DNA fragments could be detected. DNA qPCR was more time efficient than cDNA qPCR because it did not require an RNA reverse transcription step.
Keywords: beta actin, cycle threshold, fresh pork, pork DNA, qPC
Effects of Mycorrhizal on The Growth and Yield of Cayenne Pepper (Capsicum frutescens L.)
Full text linkInnovations are required to increase the production of cayenne pepper (Capsicum frutescens L), mainly due to the need for more quality land, such as dry land in Wamena. The innovation uses biological microorganisms that positively impact plants, such as arbuscular mycorrhizal fungi (AMF). Therefore, this experiment aimed to determine the response of the growth and yield of cayenne pepper plants cultivated in dry land to the application of mycorrhiza. The research was conducted using a completely randomized design with one factor: the mycorrhizae dose (0, 20, 50, 80, and 120 g). The research results were analyzed using ANOVA, and the analysis process continued with the 5% level DMRT test. The research results on the growth of cayenne pepper are visible in the plant height parameters of the 80 g treatment (75 DAP: 93.4 cm) and the 120 g treatment (95 DAP: 103.3 cm). Then, the stem diameter parameter showed a real influence by the 120 g mycorrhiza treatment at 35 and 75 DAP and the 80 g mycorrhiza treatment at 95 DAP. The excellent response of plants to the 80 g and 120 g mycorrhiza treatments also impacted the plant\u27s total chlorophyll content and the number of leaves produced, which then impacted the number of productive branches. So, the effect on the yield of cayenne pepper plants is that the number of fruits treated with 80 g of mycorrhiza was 89.7 fruits, with the weight of the heaviest cayenne pepper fruit being 68.0 g by the treatment of 120 g of mycorrhiza with a fresh weight of 17.6 g and a total dry plant of 10.2 g compared to the control.
Keywords: Arbuscular mycorrhiza, Biofertilizers, fungi, marginal land, Wamen
Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela
Full text linkThis study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, microbiology, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of exploring the synergy between roselle yogurt and ice cream in varying proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yoghurt (P2) was optimal in physicochemical characteristics such as pH 5.47, total titratable acidity 0.74%, overrun 75.61%, and meltdown rate of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 µg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers\u27 nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits.
Keywords: roselle yoghurt ice cream, antioxidant activity, consumer healt